Middle Eastern Falafel Pitta with Lemon Herb Rice
Toasted wholemeal pitta stuffed with microwaved falafel, lemon and herb rice, creamy hummus, and fresh cucumber slices. A quick, satisfying Middle Eastern-inspired lunch that comes together in minutes. Optional chilli flakes add heat.
Ingredients
- ⅓ cups Tilda Lemon and Herbs rice pouch, uncookedany flavored rice pilaf1:1maintains convenience factor
- 1 whole wholemeal pitta, toastedwhite pitta1:1texture change
- 2 whole falafels, halved after heatingchickpea patties1:1homemade alternative
- 6 thin slices cucumber, sliced
- 1 ¾ oz hummus, —tahini0.5:1ratio depends on desired creaminessFull guide →
- chilli flakes, —(optional)
Instructions
- 1
Toast the pitta in a toaster and cut open.
- 2
Heat the lemon and herbs rice according to pack instructions.
- 3
Microwave the falafel for 30 seconds to heat through and halve.
- 4
Spread a spoonful of hummus inside the pitta and top with rice.
- 5
Add the falafel, another dollop of hummus, chilli flakes, cucumber and eat immediately.
Tips
Use a potato peeler to thinly slice cucumber along its length to form ribbons for a more elegant presentation.
Good to Know
Store hummus and rice pouch separately according to package instructions. Cooked falafel best used immediately.
Prepare rice according to instructions up to 2 hours ahead. Assemble pitta just before eating for best texture.
Serve immediately after assembly to keep pitta warm and maintain texture.
Common Mistakes
Do not skip microwaving falafel to avoid a cold center and reduced flavor.
Do not assemble more than a few minutes ahead to avoid soggy pitta from hummus moisture.